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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №007 Cake "Truffle" → recipe number 1 → Constructor ganache

Constructor ganache: №007 Cake "Truffle"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 825.9 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	342.34	341.83
Melange	27.0	147.81	39.91
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	120.70	101.39
Water	—	113.64	—
Fresh whole milk the weight ratio of fat 3.2%	12.0	75.83	9.10
Sign up	85.5	71.83	61.42
"Patterned" chocolate	99.4	34.07	33.86
Cocoa powder [Skurikhin]	95.0	31.31	29.75
Chicken eggs [chicken egg] [2]	27.0	20.22	5.46
Potato starch	80.0	17.74	14.19
Sign up	—	8.17	—
Starch syrup	78.0	7.88	6.15
Essence	—	1.07	—
Vanilla powder	99.85	0.88	0.88
Cognac	—	0.47	—
Sign up	—	0.33	—
Total			643.92
Output in finished product	72.6	825.90	599.49

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	27.4	20 maximum
total sugar, %	329.0	25-30 minimum
cocoa butter, %	4.4	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	23.3	10-16 maximum
dairy fat, %	95.0	15 maximum
total fat, %	130	25-40
milk solids not fat (MSNF), %	7.9
proteins, %	39
alcohol, %	1.2

List of recipes

Recipe on №007 Cake "Truffle" contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 1. Sponge cakes

Constructor ganache: №007 Cake "Truffle"

Recipe on №007 Cake "Truffle" contained in handbooks:

calculations, forms, documents: